December 10, 2020

Teff and Tigernut Pumpkin Pecan Muffins

By Abena Offeh-Gyimah
Teff and Tigernut Pumpkin Pecan Muffins
2 tbsp ground flax or chia seeds
4 tbsp water
1 cup pumpkin puree
1/4 cup vegetable oil
1/4 cup unsweetened plant based milk
1 tbsp maple syrup
2 tsp pumpkin pie spice
1 tsp apple cider vinegar
3/4 cup teff flour
1/2 cup tigernut flour
1/3 cup cane sugar, plus more for topping
1/3 cup chopped pecans, plus more for topping
1 1/4 tsp baking powder
1 tsp baking soda
Pinch of salt
1. Preheat oven to 350ºF and grease or line a muffin tin.
2. Add ground flax or chia seeds along with water into a small bowl. Mix and let sit for 5 minutes.
3. Add mixture to a large bowl along with pumpkin puree, oil, milk, maple syrup, pumpkin pie spice and apple cider vinegar. Mix to combine.
4. In a separate bowl, mix teff flour, tigernut flour, cane sugar, pecans, baking powder, baking soda and salt. 
5. Transfer dry ingredients into the bowl with the wet ingredients. Mix to combine.
6. Divide the mixture between 8 muffin cups. Garnish with extra pecans and a sprinkle of sugar if desired.
7. Bake for 30-35 minutes or until a toothpick comes out clean when inserted.
8. Let cool for 10 minutes then remove from the muffin tin and let cool completely before enjoying.